Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour! | from Lauren Grant of Zestful Kitchen

Moroccan-Stuffed Portobello Mushrooms

  • Author: Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 servings 1x
  • Category: Dinner

Description

Packed with bold flavors and textures, these Moroccan Stuffed Portobellos with carrots, chickpeas, and ancient grains are not only healthy and satisfying, but easy to make and come together in under an hour—the perfect weeknight dinner!


Ingredients

Scale
  • 6 large portobellos, stems removed
  • ½ cup dry freekah, bulgur and/or quinoa (I like a combo of two grains)
  • 1¼ cups low-sodium chicken broth
  • 1 dried bay leaf
  • ¼ cup dried currants
  • Kosher salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1½ cups diced onions
  • 2 boneless, skinless chicken breasts, cut into ½-inch pieces (about 1 pound)
  • 2 cups shredded carrots
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons curry powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon sweet paprika
  • 1½ cups canned chickpeas, drained
  • ½ cup sliced kalamata olives
  • ½ cup chopped fresh parsley

Instructions

Heat oven to 450°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.

Scrape gills out of mushrooms using a spoon, then arrange portobellos on prepared sheet, upside down. Roast mushrooms until just beginning to soften, about 10 minutes. Remove from oven and let cool on pan.

Toast grains in a saucepan until fragrant. Add broth and bay leaf, bring to a boil, then reduce to low, cover and simmer 10 minutes. Stir in currants, cover and simmer 2 minutes more. Remove pan from heat and let stand, covered, for 10 minutes. Fluff cooked grain mixture with a fork, discard bay leaf, and season with salt and pepper.

Heat oil in a sauté pan over medium. Add onions and cook until softened, 3 minutes. Add chicken and cook 5–6 minutes; season with salt and pepper. Add carrots, garlic, curry, cumin, and paprika and cook 1 minute. Off heat, stir in cooked grain mixture, chickpeas, olives, and parsley; season with salt and pepper.

Divide mixture between mushroom caps, arrange on baking sheet and bake until mushrooms are tender and filling is heated through, 15–20 minutes. Sprinkle with additional parsley and serve.


Recipe Card powered byTasty Recipes